This creamy Pesto Tortellini is the amped up version of its cousin Alfredo. It’s got the same classic style, just with a little more zing! The onions and pesto are an easy way to add depth to a familiar flavor. You can also add some steamed spinach or broccoli if you want to up the healthy factor. This is a family favorite, and it makes a great leftover lunch. And I often skip the chicken to save time and money, so you can also use this as a Meatless Monday meal.
There are two additional things you should know about this recipe. The first is that it does take a bit of time to put together, so don’t plan on making this for the first time between school and an evening dance class or soccer practice because it’s not a quick dinner. It is, however, perfect for a relaxing weekend at home. I’m sure not everyone feels this way, but I love to cook on the weekends. It’s my time to try more time-consuming recipes that would be stressful to deal with during the week but are fun to experiment with in your free time.
The second thing you should know is that the onions are the key. It’s very important that you cook those onions low and slow or they will turn out blackened and crispy. It can be tempting to crank up the heat and speed up the process, but you must resist! I promise good carmelized onions are worth the wait.
But if you don’t mind the wait, then you will love this creamy Italian style comfort food! I usually serve it with garlic bread and sometimes a side salad if I’m feeling fancy.
If you like Pesto Tortellini you might also like:
- 1 tbsp olive oil
- 1/2 medium yellow or white onion thinly sliced
- 2 chicken breasts cooked and coarsely shredded
- 19 oz bag fresh or frozen cheese tortellini
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/3 cup shredded parmesan cheese.
- 3 tbsp pesto
-
Begin by caramelizing the onion slices over low heat in a pot with the olive oil. Watch it carefully, stirring frequently for about 30 minutes, until the onions are soft and brown. In the meantime, cook and shred the chicken, prepare the tortellini according to package instructions, and prepare sauce.
-
To prepare the sauce, melt butter in a large pan and saute garlic for 3 minutes over medium heat. Add in cream and parmesan cheese and bring to a simmer. Reduce heat and simmer over medium low heat until thickened, about 15 minutes.
-
When the sauce is thick, stir in the pesto and allow it to cook about 5 more minutes. When the onions, chicken, and sauce are all prepared, toss them all gently together in one pan. Serve immediately.
Shout out to #3 for your inspiration on this recipe. You know who you are.
*Recipe and photos updated 2/24/20*